Mini Carrot-Zucchini Loaves

Mini Carrot-Zucchini Loaves Enlarge Image
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Makes:
12 servings
Yields:
4 loaves
Prep:
20 mins
Cool:
5 mins
Bake:
35 mins 350°F
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Mini Carrot-Zucchini Loaves

Ingredients
1
15 ounce package gluten-free yellow cake mix
3
eggs
2/3
cup water
1/3
cup vegetable oil
1
teaspoon pure vanilla
1/2
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
1/2
cup finely shredded zucchini
1/2
cup finely shredded carrot
1/4
cup finely chopped pecans
 
Cream Cheese Icing
 
Finely chopped pecans (optional)

Directions

  1. Preheat oven to 350 degrees F. Lightly grease the bottoms and 1/2 inch up the sides of four 5 3/4x3x2-inch loaf pans; set aside.
  2. In a large bowl, stir together cake mix, eggs, the water, oil, vanilla, cinnamon, and nutmeg until smooth. Stir in zucchini, carrot, and 1/4 cup pecans. Divide batter among the prepared loaf pans, spreading evenly.
  3. Bake in the preheated oven about 35 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans; cool completely on racks. Wrap and store overnight before slicing.
  4. Drizzle Cream Cheese Icing over loaves before serving. If desired, sprinkle with additional pecans.

Cream Cheese Icing

Ingredients

1
3 ounce package cream cheese, softened
1
tablespoon butter, softened
1/2
teaspoon pure vanilla
2
teaspoons milk

Directions

  1. In a small bowl, stir together cream cheese, butter, and vanilla. Stir in powdered sugar and enough milk to make an icing of drizzling consistency.
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